Batatas A La Parrilla Con Chimichurri (argentinean-style Grilled Sweet Potatoes With Chimichurri)
Batatas a la Parrilla con Chimichurri, or Argentinean-style Grilled Sweet Potatoes with Chimichurri, is a delicious and flavorful dish that is perfect for a barbecue or a side dish for any meal. The sweet and smoky flavor of the grilled sweet potatoes pairs perfectly with the tangy and herby chimichurri sauce, creating a mouthwatering combination that will impress your guests.
Ingredients
- 4 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 cup olive oil
Instructions
- Preheat the grill to medium-high heat.
- Brush the sweet potato slices with olive oil and season with salt and pepper.
- Grill the sweet potatoes for 4-5 minutes per side, or until tender and grill marks appear.
- In a small bowl, mix together the parsley, garlic, red wine vinegar, red pepper flakes, oregano, and olive oil to make the chimichurri sauce.
- Serve the grilled sweet potatoes with a generous drizzle of chimichurri sauce on top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Protein
- 3g
- Fat
- 1g
Supplies
Grill Grilling tongs Bowl
Tools
Knife Cutting board Basting brush
Serving suggestions
Serve the Batatas a la Parrilla con Chimichurri as a side dish for grilled meats such as steak or chicken. It also pairs well with a fresh green salad.
Tips & tricks
For a smokier flavor, you can grill the sweet potatoes over charcoal instead of a gas grill.
Cost
$10